MethodNote: You do not want to pierce the chicken with a fork or other sharp objects, this will cause valuable juices to escape.

Position an oven rack in the upper third of the oven.

Remove the giblets from the chicken, wash the chicken inside and out with cold water and remove all of the gook between the bones, etc.
Let the chicken drain, cavity down, in a colander for 2 minutes.

Pat the chicken dry with paper towels.

Juice 2 lemons and whisk together with the wine, olive oil, salt, pepper and garlic.

In a medium roasting pan, line the bottom with the fresh herbs then place the chicken breast-side down in the pan and pour the marinade all over the chicken, both inside and out.

Prick the remaining 2 lemon with a fork in 3 – 4 places to release the juices and then place them inside the chicken.

Cover, refrigerate and let chicken marinate 2 – 3 hours.

Remove chicken from the refrigerator and let pan come to room temperature while you preheat the oven to400°F.

Place the chicken in the oven uncovered and lower the temperature to 350°F, and roast for 15 minutes.

Remove the roasting pan from the oven. Using tongs or two wooden spoons turn the chicken breast-side up and return it to the oven and roast for 1½ hrs., [~ 15 minutes per pound] and chicken is golden brown.

For safety purposes and the best results use a meat thermometer. After cooking chicken for the estimated period [~ 15 minutes per pound], insert thermometer in the thigh joint and if the internal temperature is 165 degrees, it’s done [leave thermometer in chicken until ready to carve].

Using tongs or two wooden spoons, transfer chicken to a platter and let it rest for 10 minutes before piercing with a fork or carving.

Strain the juice from the roasting pan into a sauce pan, discard the herbs, bring to a boil, reduce heat to medium and simmer uncovered until juice is reduced by ⅓.

Now here’s the secret: Pour the juice on top of the sliced chicken—this is the “marry me juice.” Garnish with fresh herbs and lemon slices.

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ABOUT US

New Age Soul Food is a mother and daughter team aspiring to help each other make healthier dietary choices.They take on the task of turning traditionally unhealthy dishes into heart healthy dishes.They’re not all about losing weight.They’re about making old recipes healthier yet just as delicious as grandma’s.They believe in recipes that are lower in fat, salt, sugar and no processed foods.Vegans and vegetarians are welcome.

Who they are together?

Angelique is a carnivore. She mostly eats chicken and fish. And though she can cook, don’t expect a thing unless it’s a major holiday. And Joyce, the Renegade Chef, is an herbivore. She’s been off meat for 20 years, which makes their home very interesting. She’s no salad grazer. Let me tell you, "Mom" gets creative and keeps it interesting.

Welcome to New Age Soul Food - A Healthy Alternative to Traditional favorites.

Angelique Perrin is one of the co-hosts of Café Mocha Radio heard nationally each weekend. Her resume ranges from guest starring on Lincoln Heights to being the voice of the Keenen Ivory Wayans show. She considers herself a radio/tv personality and actress.

Joyce, better known as Angie’s mom, quit her corporate day job in 2002 to pursue her true love – food. After a stint in culinary school, she became The Renegade Chef. Joyce has been a chef for Whole Foods Market specializing in vegan and vegetarian cuisine. Currently she is Co-Owner/Chef of Catering by Alta-Perrin serving the Valleys of Los Angeles County.